Spinach-Mushroom Quiche

From Rachael Ray. The crust is made with shredded potatoes to make it more healthy.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  teaspoon extra virgin olive oil
• 4  yukon gold potatoes (about 12 ounces)
• 1⁄2 cup onion, finely chopped
• 1  tablespoon cornstarch
•  salt and pepper
• 2 (5 ounce) containers  Baby Spinach
• 8  ounces mushrooms, sliced
• 3  ounces swiss cheese, shredded
• 2  large eggs
• 2  large  egg whites
• 2⁄3 cup milk

Directions

1. Preheat the oven to 400°F Grease a 9-inch glass pie dish with 1 teaspoon olive oil. Using a food processor fitted with a shredding attachment, shred the potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the potato mixture, flattening it into a 10-inch layer, and cook until the bottom is golden, about 10 minutes. Loosen, then invert onto the pie dish and mold into a crust. Bake about 20 minutes.
3. Meanwhile, preheat the skillet over high heat. Add the spinach and 1/4 cup water and cook, stirring, until wilted; drain. Squeeze out any excess water. Chop the spinach.
4. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add the spinach; season with salt. Spoon half of the spinach mixture into the crust, add the cheese, then top with the remaining spinach mixture.
5. In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour into the pie dish and bake ntil set, 20 to 25 minutes.